Creamy Vegetable Lasagna (Print Version)
# Ingredients:
→ Vegetable mix
01 -
2 tablespoons olive oil (extra virgin)
02 -
1 diced yellow onion
03 -
3 minced garlic cloves
04 -
2 cups chopped broccoli florets
05 -
8 ounces cremini mushrooms, finely chopped
06 -
1 zucchini, cut into small bits
07 -
2 cups chopped baby spinach (loosely packed)
08 -
¼ teaspoon ground black pepper (fresh)
09 -
¼ teaspoon kosher salt
10 -
¼ teaspoon crushed red pepper
11 -
1 can (15 oz) navy beans, rinsed and drained
→ Creamy sauce
12 -
4 tablespoons of butter
13 -
½ cup flour (all-purpose)
14 -
3½ cups whole milk
15 -
½ teaspoon garlic powder
16 -
½ teaspoon dried oregano
17 -
½ teaspoon dried parsley
18 -
½ teaspoon onion powder
19 -
½ teaspoon dried basil
20 -
½ teaspoon fine kosher salt
21 -
½ teaspoon ground black pepper
22 -
¼ cup parmesan shredded cheese
→ Other components
23 -
9-12 lasagna noodles (fresh or dry)
24 -
1½ cups ricotta cheese (whole milk)
25 -
½ cup parmesan cheese (shredded)
26 -
2½ cups mozzarella cheese (shredded)
# Instructions:
01 -
Turn the oven to 375°F and preheat it.
02 -
Make sure you have all your items ready. Cut up and prep the veggies before starting.
03 -
Warm olive oil in a big skillet over medium heat. Start with onions, cooking briefly, then add garlic and broccoli. Let the broccoli turn bright green, then toss in mushrooms and zucchini. Cook for around 5-7 minutes until soft and the liquid is mostly gone. Add the seasonings (salt, black pepper, chili flakes), then stir in spinach and navy beans, cooking just enough for the spinach to wilt.
04 -
Boil salted water in a large pot, then cook the noodles following the instructions on the package for baked dishes. Rinse the drained noodles under cold water so they don't stick. Count how many you need to fit a 13x9 pan.
05 -
Using the same pot from the noodles, melt butter over medium heat. Stir in the flour and slowly whisk in the milk until smooth. Add the spices (garlic powder, onion powder, basil, parsley, oregano, salt, pepper) and cook over a medium-low flame. Stir often until the mix thickens into a creamy sauce, then take it off the heat and mix in the parmesan.
06 -
Spread ½ cup of sauce at the bottom of your 13x9 baking pan. Add a layer of noodles (about 3, trimmed if needed). Spoon on ¾ cup ricotta, half of the veggie filling (roughly 2 cups), 1 cup mozzarella, and 1 cup sauce. Repeat the layering: noodles, ¾ cup ricotta, the leftover veggies, 1 cup mozzarella, and 1 cup sauce. Finish with a layer of noodles, topped with ½ cup mozzarella and ½ cup parmesan.
07 -
Place the dish on the center rack and bake for 30-35 minutes until you see bubbly cheese. Avoid browning the top too much by covering it with foil during baking if needed.
08 -
Let it rest for 10-20 minutes before cutting into slices and serving.
# Notes:
01 -
Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in a covered dish at 375°F for 20 minutes.
02 -
If you want to freeze before baking, assemble the dish first, then wrap it well in plastic and foil. Store in the freezer for up to 3 months, letting it thaw overnight before baking.
03 -
For cooked leftovers, cool the dish completely before wrapping it up and freezing the same way.
04 -
You can also freeze single servings by wrapping individual slices separately for easier reheating.